Corn, it’s one the most delicious vegetables! But wait, corn’s not a vegetable? I learned that the hard way after playing twenty questions with Mike while on a road trip. I think I knew it was a grain, but for some reason, for the purpose of twenty questions it was more of a vegetable. It was the first time I “won,” at twenty questions, but Mike claims that it doesn’t count because I “lied.”

The recipe is called “roasted sweet summer corn,” but it’s not summer. Imported corn from the grocery store never tastes the same as just picked off the cob. I wish I could just go to the multitudes of corn fields nearby, but as balmy as it is in Vancouver right now, there isn’t any local corn.

bacon, onions, and corn in pan

No local corn and sad supermarket corn meant that I used my old standby, frozen. I really like frozen corn. It’s convenient, it tastes good, and I actually buy into that whole frozen vegetables are flash frozen at the peak of their goodness thing.

miso butter glazed corn

Obtaining fresh corn aside, this is another one of Chang’s easier (read, quick) recipes. There’s little room for error, after all it has corn, miso butter, bacon and onions. All delicious on their own, all taste-explosiony together. The sweetness of the corn and onions were offset by the saltiness of the bacon and miso butter. I really do love the combination of sweet and salty flavours.

I had this corn last summer at Noodle Bar, and it flavour wise, it was just as good, but something was missing. Looking back at my photos of the Noodle Bar corn I noticed that there were new roasted potatoes tossed in. I think this recipe would really benefit from potatoes. Also, it was a tad on the salty side, so if I were to make it again I’d cut down on the amount of miso butter. I guess there can be too much of a good thing!

Just like David (can I call him Dave?), I have some Ginger Scallion sauce in my fridge along with some leftover brussel sprouts sauce (that stuff keeps forever!). I’m gonna have to add Miso Butter to that list for sure. Along with a torchon of… just kidding.

Yay you made it! I remember I used way less miso butter than the recipe. You’ll love it in summer with fresh corn. That’s a good idea about the potatoes too. I was thinking of tossing in grilled prawns (sorry, shrimp) for a more substantial meal.

i love corn aswell, but unfortunately in germany you hardly find it fresh, only occasionally from the farmer’s market in the summer. i’ve never seen it frozen. you only get it in jars, or canned. which tastes okay, but it is not the same as fresh corn.

I made this tonight using some local sweet corn that was picked earlier today. I didn’t add potatoes like you did, but rather sauteed up some jumbo shrimp as per recommended in the recipe to throw on top. Also, I haven’t made ramen broth (yet) so I subbed in some chicken broth, and it tasted fine. The balance of flavors were out of this world!

I’m going to be checking back to your blog as I play with some of the recipes in the book. Congratulations on finishing!